FIELD: food industry.
SUBSTANCE: invention relates to technology of manufacturing fish-and-vegetable canned food. The canned food is prepared by boiling, peeling and chopping part of the chicken eggs formulated, cutting and sauteed in melted butter onions and blanching and straining garlic. The above-mentioned ingredients are mixed with part of the wheat crumbs formulated, culinary salt and hot black pepper for a homogenous stuffing formation. Skin-off sander fillet and pork fat are minced. The minced fish and fat are mixed with the remaining chicken eggs and culinary salt to produce a farce. The farce is moulded, the stuffing is folded in. The cutlets are steeped in liaison, breaded in the wheat crumbs remaining and fried in melted butter to produce sichenik cutlets. Potatoes are sliced and fried in melted butter. Turnip-rooted cabbage, runner beans and red cabbage are cut and frozen. Fresh green peas are frozen. The potatoes, turnip-rooted cabbage, red cabbage, runner beans, sugar, culinary salt and calcium acetate are mixed under oxygen-free conditions to produce the garnish. The sichenik cutlets, garnish and melted butter are packaged, vacuum-sealed and sterilised.
EFFECT: invention allows manufacturing of canned food with increased digestibility.
